Tarragon Chicken

Contributed by

Niki Gkiatas

Tarragon Chicken

I feel that I am a VERY old soul. I must have lived hundreds of years ago in France. I have such love for the French culture that it is perplexing. I consider it as my second home and I have never been there. This dish is my version of our favorite classic French dish; made it without the cream because I wanted the wine and the tarragon to create a balance of elegant fragrance, and a delicate aroma and flavor. C'est delicieux!
Servings 4
Prep Time 30 mins
Cook Time 45 mins


  • 1 free range chicken cut into 6 pieces
  • 1 onion chopped
  • 2 2 garlic cloves diced
  • 1 sprig of tarragon leaves only chopped
  • 1/2 cup good white wine
  • 1 cup stock of your choice
  • 1 tbs butter
  • 3 tbs Extra Virgin Olive oil
  • Salt and pepper


  • Preheat the oven to 180C. Season the chicken pieces with salt and pepper. Heat the olive oil in a heavy based nonstick pan and brown the skin of the chicken, set aside.
  • In the same pan sauté the onions, the garlic and as soon as they are softened add the tarragon, place the chicken back with the skin facing up and pour over the wine. Cook for a couple of minutes for alcohol to evaporate, add the stock, season to your taste bring to boil then transfer your dish to an ovenproof casserole and finish cooking in the oven for 25 minutes.
  • When chicken is cooked place it on a nice platter and keep it warm. Return the sauce in your nonstick pan and cook to thicken, about 5 minutes depending on the amount. When the sauce has thickened add the butter and stir to dissolve. It will give it a nice gloss.
  • Taste for seasoning and pour sauce over the chicken. Serve with a zingy crisp salad and a fresh crusty baguette to dip in the mouthwatering sauce or a fragrant couscous to absorb the delicious sauce and of course don't forget a lovely French wine.
Course: lunch
Cuisine: French

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